The Trop
1501 34 Avenue SW Calgary AB T2T 2B1 · Food - General
8 inspections
- Demand Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- **Ongoing violation**1) Pest control records were not available or not being maintained.REQUIREMENT: Maintain a pest control record and ensure it is readily available.2) A notable gap is present at the front door, which could allow for pests to enter.REQUIREMENT: Repair the front door - maintain and ensure all doors to the exterior are properly finished (i.e. weatherstripping) so that gaps which allow for pests to enter are not present.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Strong sewage smell observed in the basement area close to the stair well. Please find the source and remediate the issue.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **On going violation**The black rubber flooring in the walk-in cooler was damaged/in dis-repair and would not be able to be easily cleaned and maintained.REQUIREMENT: Repair the damaged flooring so that it is in good repair and easy-to-clean.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Demand Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) Pest control records were not available or not being maintained.REQUIREMENT: Maintain a pest control record and ensure it is readily available.2) A notable gap is present at the front door, which could allow for pests to enter.REQUIREMENT: Repair the front door - maintain and ensure all doors to the exterior are properly finished (i.e. weatherstripping) so that gaps which allow for pests to enter are not present.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The black rubber flooring in the walk-in cooler was damaged/in dis-repair and would not be able to be easily cleaned and maintained.REQUIREMENT: Repair the damaged flooring so that it is in good repair and easy-to-clean.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- There are several bottles used in the kitchen which are unlabelled.REQUIREMENT: Label all re-fillable bottles to ensure the users are aware of the contents of the bottle.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) Pest control records were not available or not being maintained.REQUIREMENT: Maintain a pest control record and ensure it is readily available.2) A notable gap is present at the front door, which could allow for pests to enter.REQUIREMENT: Repair the front door - maintain and ensure all doors to the exterior are properly finished (i.e. weatherstripping) so that gaps which allow for pests to enter are not present.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The black rubber flooring in the walk-in cooler was damaged/in dis-repair and would not be able to be easily cleaned and maintained.REQUIREMENT: Repair the damaged flooring so that it is in good repair and easy-to-clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had a build-up or grease, dirt, debris, or a combination of:- The ceiling tiles in an area between the ventilation hood and the dishwasher.- Underneath the preparation area/cold-holding equipment across from the cook line.- Underneath the equipment/table/shelving in the basement preparation area.REQUIREMENT: Clean and sanitize the indicated area. Ensure that all areas are routinely and thoroughly cleaned and sanitized.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The handwashing sink in the basement was obstructed with boxes of cartons.2) Duct tape was affixed to the edge of the vanity in the staff washroom handwashing sink.3) Tape was affixed to the edge of the kitchen handwashing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the bar area was obstructed with a garbage bin.The garbage bin was promptly stored in a different area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor tiles in the kitchen and basement were broken and damaged.Fix the floor tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Flour buildup was noted on the flour mixer.Thoroughly clean and sanitizer the flour mixer.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The basement was disorganized.2. The mechanical room was dirty.3. Underneath the dishwasher and dishwashing area were dirty and disorganized. Thoroughly deep clean and organize the indicated areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cell phone and a can energy drink were kept on the food prep counter.Items not associated with food handling must be stored in a separate area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Margarine and butter with garlic were kept on the counter with a surface temperature of 30°C.Food was discarded.Fresh margarine and butter with garlic were kept in an ice bath.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were accumulated with mold.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel dispenser in the staff washroom in the basement was empty.Additional paper towels were available and the paper towel dispenser was promptly restocked.2. There was no soap in the hand washing sink in the bar area.Equip the hand sink with hand soap.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The basement was disorganized.2. The mechanical room was dirty.3. Underneath the dishwasher and dishwashing area were dirty and disorganized. Thoroughly deep clean and organize the indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy & cream-based soup in hot holding unit measured 40 degrees Celsius.Products in hot holding must be maintained at 60 degrees or greater.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher was not dispensing chlorine.Arm of unit had come off.Manager indicated she would contact Diversey Technician.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap or paper towel dispenser at bar hand wash sink.Obtain both.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wire shelves inside of older prep cooler were rusted and not easily cleanable.All surfaces must be in good repair and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust / dirt present on ceiling.Ensure all surfaces are clean and well maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?